Red Wine Braised Beef Short Ribs - Emelia Jackson

1-2 half ribs, per person (you can ask your butcher to cut them in half)

1 onion, diced

2 carrots, diced

2 stalks celery, diced

1 sprig of rosemary and thyme

1 bottle red wine

500ml beef stock 

1 head of garlic, cut in half

1 tablespoon tomato paste

2 tablespoons Worcestershire sauce 

1 tsp sherry vinegar

Brown off the ribs and add in all of there vegetables followed by the tomatoes paste, Worcestershire sauce and vinegar. Allow to reduce completely before adding in the wine and stock. Cover tightly and cook in the slow cooker function of your Belling and cook for 6-8 hours or until the meat is falling off the bone. Remove the ribs from the pan and strain off the sauce before reducing. Reduce by half or until thickened before adding in 2 tablespoons of butter to add some gloss.

For the sides we have - mashed, salt baked potatoes, roasted baby carrots with a tahini dressing and burnt shallots with red wine vinegar and a pinch of sugar.